Airfryer Recipe: Pheasant Meatballs with Garam Masala and Cranberry Sauce (Perfect for Christmas!)
An original festive meal for which you don’t have to spend the entire evening in the kitchen—doesn’t that sound like music to your ears? Sure, that works if you’re eating at someone else’s house, but is the dinner at your place? Then I have two words for you: Philips Airfryer. You can make an entire Christmas dinner with it. How about this original starter: Pheasant meatballs with garam masala and cranberry sauce.
The ideal festive menu, in my opinion, is one that doesn’t require you to spend the whole evening stirring pots, but that you can prepare quickly, while still being able to sit down at the table and enjoy time with your guests in between. With the Airfryer as your sous chef you’ll manage it.
A three-course Christmas menu from the Airfryer
Manon Van Aerschot (@macaron_manon) came up with an original starter of pheasant meatballs with garam masala and cranberry sauce, an Ottolenghi-style main course of salmon, orange and pistachio, and an irresistible chocolate dessert (chocolate moelleux with Amarena cherries). How delicious and easy will your Christmas be this year!
How to make 8 pheasant meatballs with garam masala and cranberry sauce
- Make the cranberry sauce. Put the cranberries in a saucepan together with the sugar, the juice of the orange and a splash of water. Simmer gently until the cranberries have cooked down into a sauce. Season with the cinnamon powder. Set aside.
- Make the meatballs. Finely grind the pheasant fillets together with the egg white, honey, garam masala and chili powder in a food processor. Roll into meatballs and leave to firm up in the refrigerator for one hour.
- Remove the pheasant meatballs from the refrigerator. Take 3 bowls; put the flour in one, the beaten eggs in the second and the panko in the third. Roll the meatballs one by one through the flour, beaten eggs and panko. Leave them to firm up for another hour afterwards.
- Place the meatballs in the Philips Airfryer. Bake them in the Airfryer for about 14 minutes at 180°C. Finish with some thyme and serve with the cranberry sauce.
Manon’s tip: also use the egg yolk to coat your meatballs and add a little oil; this will help your meatballs brown extra beautifully.
Merry Christmas!
Also read:
- How to get that annoying lid back on the mushroom container
- 7 handy hacks using products you probably already have at home
- Chef caught red-handed: picking mushrooms is not allowed
